Cod Ratatouille in Parchment with herbs

2 pounds cod, skinned

You want the next 5 veggies to be sliced the same size and width  (as close as possible for even cooking)

1 onion, thinly sliced

2 eggplants, thinly sliced

1 zucchini, thinly sliced

1 yellow zucchini, thinly sliced

1 tomato, thinly sliced

2 tablespoons olive oil

1 red pepper, seeded and diced

1 clove garlic, minced

4 sprigs fresh thyme

2 tablespoons butter, cubed

Sea salt and freshly ground pepper

Bunch of fresh basil, leaved picked

Bunch of fresh chives, cut into 1-inch sticks

Bunch of fresh parsley, leaves picked

Bunch of celery leaves

Bunch of fresh chervil, leaves picked

Bunch of fresh dill, coarsely chopped

1 teaspoon white balsamic vinegar

1 teaspoon olive oil

Salt and freshly ground pepper

Preheat the oven to 400 degrees F.

Cover a baking sheet with a piece of parchment paper that is wider than the tray on each side. Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices well with salt and pepper. Lay the cod on top of the vegetables. Top with olive oil.

Top with the red pepper, garlic, and thyme. Season well with salt and pepper. Add the butter on top.

Bring up each side of the parchment paper to the center and make small folds downwards, creating a secure bundle. Crimp the ends and twist to seal the fish and ratatouille inside.

Place in the oven and bake for about 20 minutes, until flaky.

For the herb mix: Mix the basil, chives, parsley, celery leaves, chervil, and dill together. Drizzle the vinegar and oil over top. Season with salt and pepper and toss!

Transfer the parchment to a serving plate. Carefully cut the paper to open the parchment and garnish with the herb mixture…

Poached Swordfish with a Prosecco Grape Reduction

I recently purchased a French poacher off ebay and have been madly poaching everything…This was my favorite recipe so far…

1 ¼ seafood stock (store bought is fine)

¾ cup or Prosecco (I actually purchased a tiny bottle and used it all)

1 tablespoon minced shallot

1 teaspoon chopped thyme

½ teaspoon dried mustard

2lbs swordfish steaks

1 teaspoon capers

¼ cup green seedless grapes cut in ½

¼ cup red seedless grapes cut in ½

1 ½ toasted almond slivers

2 tablespoons unsalted butter

Place the poucher on the burners and turn on medium heat. Add the stock, Prosecco, shallots, thyme and mustard. Place the swordfish on the poaching rack and place inside pan. Cover and poach until fish is cooked through about 10 minutes. Remove the fish and either cover in foil or place in a warm over covered.  

To make the reduction sauce turn the heat up to medium high and let simmer until the sauce has reduced and is thicker Add the capers and the grapes and cook for a few minutes.  Turn off the heat and add the butter.  Plate the fish and cover in the sauce and grapes, I serve it with a mixed green salad and the sauce is a great dressing. 

Bloody Mary Ketchup!  Genius!


Neither of my boys like spicy things and sometimes I just want to well spice it up a bit so I make my own ketchup for my fries or whatever you would put regular ketchup on.  It really changes things up...

I took a bloody mary recipe and just made a small batch for me with ketchup

(too much of a kick for the kids)

so I squeezed about a 1/2 cup ketchup in a small container with a cover

1 1/2 teaspoons of celery seeds, (maybe more to when you taste)

1 teaspoon worcester sauce

salt

pepper

few dashes of tabasco sauce (or scirachia) 

few splashes of lime juice

and a small bit of horseradish

mix up and taste add more of what ever you think it needs and put in fridge for 1/2 hour or so while you make the meal...so so so good

I added celery seed and kosher salt that I smashed together and grinded in the mortal and pestal and sprinkled it over the fries when they came out of the oven...yum!!!!

Panchetta Sun Dried Tomato Meatloaf

I love meatloaf the traditional ground beef and ketchup just like my  mom use to make with mashed potatoes and lesuer peas in the silver can had to accompany always, but sometimes I want to eat less red meat and this is just the ticket!

1. 1/2 cup plain dried bread crumbs
2. 1/4 cup chopped flat-leaf parsley
3. 2 large eggs, lightly beaten
4. 2 tablespoons whole milk
5. 1/2 cup grated Romano
6. 1/4 cup chopped sun-dried tomatoes
7. 3/4 teaspoon salt
8. 3/4 teaspoon freshly ground black pepper
9. 1 pound ground turkey, preferably dark meat
10. 10 ounces sliced pancetta, about 10 slices
11. Preheat the oven to 375 degrees F.
12. In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
13. On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.

(Monica's Note: I let it rest for several minutes and then unwrapped it and then popped it under the broiler just to crisp up the panchetta! so so so so amazing)

Lobster Fettuccine Alfredo

ok this is not an everyday kinda dish, but for an occasional treat it is truly delicious....My boys love it so...and they often poke their heads into the pantry and chant lobstah killah .... but the first bit makes it all worth it. Heaven!

get two live lobsters and boil in large pot for 8 minutes remove and put in a big bowl with ice and water to stop the cooking.

stock

onion cut in big chunks don't even peel

carrots (2)

2 stalks celery

pepper corn

shells from the lobster

fresh thyme sprigs

fresh rosemary sprigs 

salt to taste

4 cups water or enough to cover

a head of garlic cut in half...

let boil for two hours 

strain and then reduce on the stove till it reduced by 1/2

shallots

garlic

corn on the cob

chives

6 ears of corn kernels removed saute in a bit of evoo and butter til just cooked...remove and set aside

in same pan add evoo diced shallot and diced garlic clove saute...add the stock that has reduced and thickened....

cook fettuccine as directed on package but take it out a minute before it's done...add it to the stock and cook add the corn and at the last minute add the reserved lobster meat...I didn't add bacon but I think I will next time....and a touch of cream...it was so like my lobster corn chowder... topped it with some chives...was good

Beef Stroganoff

When the weather starts to get cool this is one of the first dishes I get excited about cooking....My mouth is watering right now just thinking about it. Hmmm maybe I will run to the store and grab ingredients on this rainy Thursday. 

3 cups creme fraiche  (just 1 1/2 cup sour cream and 1 1/2 cup heavy cream) 

1 1/2 tablespoons dijon mustartd

3 tablespoons tomatoe paste

3 tablespoons worcestershire sauce

2 tablespoons sweet paprika

3/4 teaspoons salt

ground pepper to taste

1 teaspoon demiglaze(optional) 

1 lb petite button mushrooms

10 tablespoons for unsalted butter...more if needed

30 pearl mushrooms....use frozen!!! just let em thaw

3 lbs beef tips cut into bite sized pieces

chopped italian parsley for garnish

1lb egg noodles cooked to package directions in salted water

Put on a large pot of water bring to a boil for the egg noodles

Combine creme fraiche, mustard, tomato paste, worcestershire sauce, paprika, salt pepper, demiglace in a meduim sauce pan for 20 minutes...on meduim low heat until it is slightly reduced... remove from heat and cover until the remainder of recipe is complete.

In a large saute pan add 2 tablespoons of butter and add the mushrooms cook untill golden brown...remove  and put in a bowl...in the same pan add more butter and the onions cook until cooked and soft...add to bowl...season the beef with salt and pepper and add in batches to pan til cook...DO NOT OVER COOK you are going to add it all together in the pan and add 1/2 the sauce and let it hang out til the egg noodles are ready...

Strain the egg noodles and add them to the remaining 1/2 of the sauce and let them soak up the sauce a bit...add diced parsley to both meat and noodles then plate noodles and top with the meat and ENJOY!!!!!

Bacon Jam 

This may sound weird, but I promise you it is going to become a staple in your kitchen. One of our favorite ways to use it is on top of a juicy burger.  Scrumptious!
Please let me know what you think.  

4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips 

1 large  onion, halved and thinly sliced 

Kosher salt and freshly ground black pepper 

1/3 cup balsamic vinegar 

1/2 tsp. Dijon mustard 

tsp cocoa powder

1/3 cup of brewed coffee...

Cook the bacon and remove to a paper towel and add the onions, cook until soft and brown add the garlic and cook for a few minutes on low heat. Add coffee, balsamic, dijon, salt, pepper, mustard....I am not sure I love the cocoa so taste first to see if you think it needs it...I may try it with out it next time...cook until it is reduced....and soft and deep mahongany brown...I added a little water when it got to dry. Let it cool and pulse it in a food processor and that's it!